Looks like a good recipe. I would definitely go with an English yeast as suggested. I didn't but your recipe into brewing software but at a glance it looks like there may be too much hops for the style. Other than that looks like a the start of a delicious brew.

Also if I get rid of the biscuit but add another .5 lb. of brown malt instead of more Maris would it be too overwhelming?

I love this style, and I love brown malt. If I were going to up the brown, I'd probably half or eliminate the Crystal. Brown adds a character like darkly toasted bread. Not burnt or harsh at all, but like toast that is super crunchy. Much softer than even a lite roast chocolate malt.

I hear good things about brown malt but this is my first time using it. I think I may up it to 1 lb and cut the crystal to .5, while also increasing the Maris to 8.5 and eliminating the biscuit. Thanks for the feedback guys.

I hear good things about brown malt but this is my first time using it. I think I may up it to 1 lb and cut the crystal to .5, while also increasing the Maris to 8.5 and eliminating the biscuit. Thanks for the feedback guys.

My experience with Brown/Amber/Pale Chocolate malts have been a little disappointing. I get a bit of a sour tang to all of them. I use pale chocolate in my brown and any more than .25# in 5 gallons is too much. The same with brown and amber. Use them for flavor, not color. Use a less attenuative British yeast (than us-05) and mash at 154. Use British (450L) Chocolate to adjust your color, chocolate gives you brown, Carafa gives you more of a red tint.